1. Chapter 11 Cleaning and Sanitizing

2. Three-Compartment Sinks
Steps for Cleaning and Sanitizing
Instructor Notes
A three-compartment sink station must have:
Area for rinsing away food or for scraping food into garbage containers
Drain boards to hold both dirty and clean items
Thermometer to measure water temperature
Clock with a second hand to time how long items have been in the sanitizer
Before cleaning and sanitizing items in a three-compartment sink, each sink and all work surfaces must be cleaned and sanitized.
To clean and sanitize items in a three-compartment sink:
Rinse, scrape, or soak items before washing them.
Clean items in the first sink. Wash them in a detergent solution at least 110˚F (43˚C). Use a brush, cloth, or nylon scrub pad to loosen dirt. Change the detergent solution when the suds are gone or the water is dirty.
Rinse items in the second sink. Spray them with water or dip them in it. Make sure you remove all traces of food and detergent. If dipping the items, change the rinse water when it becomes dirty or full of suds.
Sanitize items in the third sink. Soak them in hot water or a sanitizer solution. If using hot water to sanitize items, follow the requirements for heat sanitizing. If using a chemical sanitizer, follow the guidelines for sanitizer effectiveness.
Air-dry items. Place items upside down so they will drain.

3. Apply Your Knowledge: What’s Wrong with This Picture?
How many problems can you spot?
Instructor Notes
Answers:
There is no clock with a second hand. Employees would not be able to time how long an item has been in the sanitizer.
Soap suds from the wash compartment have been carried over into the rinse compartment and the sanitizer compartment. This can deplete the sanitizer.
A cleaned and sanitized pot is not being air-dried correctly. It should be placed upside down.

4. Storing Tableware and Equipment
When storing clean and sanitized tableware and equipment:
Store them at least 6” (15 cm) off the floor
Clean and sanitize drawers and shelves before items are stored
Store glasses and cups upside down on a clean and sanitized shelf or rack
Store utensils with handles up
Cover the food-contact surfaces of stationary equipment until ready for use

5. Cleaning Tools and Supplies
Cleaning Tools and Chemicals
Should be placed in a storage area away from food and food-prep areas
The storage area should have:
Utility sink for filling buckets and washing cleaning tools
Floor drain for dumping dirty water
Hooks for hanging mops, brooms, and other cleaning tools
Instructor Notes
Storage areas should have good lighting so employees can see chemicals easily.
Never clean mops, brushes, or other tools in sinks used for handwashing, food-prep, or dishwashing.
When storing cleaning tools, consider the following:
Air-dry towels overnight.
Hang mops, brooms, and brushes on hooks to air-dry.
Clean, and rinse buckets. Let them air-dry, and store them with other tools.

6. Using Hazardous Materials
Chemicals
Only purchase those approved for use in foodservice operations
Store them in their original container away from food and food-prep areas
If transferring them to a new container, label it with the common name of the chemical

7. Using Hazardous Materials
Chemicals continued
Keep MSDS for each chemical
When throwing them away, follow instructions on the label and local regulatory requirements